Introduction: Nacho Cheese Pops

About: I am married with two children. Spring, summer, and fall are my very favorite times of the year. I enjoy working in the yard, sewing, cooking, quilting, gardening, and creating. I do this to keep my sanity.

Have you ever wondered when Nachos were invented and by whom?  Ignacio Nacho Anaya from Pietra's Negras, Mexico invented them in 1943 while working at the Victory Club restaurant in Piedras, Mexico.  It is a Mexican town that is just across the Texas border.  Some military wives stopped in to eat  at the Victory Club and Ignacio threw together what ingredients he had on hand and the Nacho was born!.  Every year they have the Nacho competition in Piedras Negras.  Here is the very interesting article:

I love corn bread and I also love Doritos! I thought I would combine the two and see what happens. I will be sharing how to make Nacho pops.  I am writing a cookbook for my kids so they will have a copy of all my favorite family recipes that have been passed down.  I am modifying a family favorite corn bread recipe to make Nacho cheese pops.  The results were so good I want to add it to my faves.


1 Cup mashed Doritos
2 C Flour reserve one cup for forming the ball (You may need more flour for forming the balls)
¼ C Sugar
2 t Baking Powder
1 t Baking Soda
2 C Buttermilk
2 Eggs
Dash of sea salt  you can omit if you like.
Oil for frying the pops.

Please note: White Cornmeal tastes best, but you can substitute yellow. Also plain milk with 1 tbs of vinegar added instead of buttermilk, but it greatly impacts texture and taste.

You will need:
Mixing bowls
Oven dish
Mixing spoon
Liquid measuring cup
Dry measuring cup
Measuring spoons
Rolling pin
Plastic zip lock bag
Frying pan

Mix dry ingredients then stir in buttermilk and egg (reserving 1 cup of flour for forming the balls.)
Mix well
Place 1 cup of flour in a small bowl and slowly add the cornbread mixture until you have a nice round ball. I only made a couple of pops because of multiple projects so you might need to add more flour. After the mixture is not sticky and can be formed into balls make small balls.

I used a regular quart pan for frying and added the oil. Got it hot and dropped the balls into the hot oil until nice and brown.

Remove them and allow them to cool down.
Then I inserted the skewers.
They had a fantastic texture! The flavor was on the mild side to allow in case one wanted to dip them into a sauce. I think these would taste wonderful dipped into a cheese sauce! You could add peppers to the batter to spice them up.  It is a great way to use up the end of a nacho bag because the pieces are usually small by then anyway. 

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